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Saturday, February 23, 2013

New England Clam Chowder

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Recipe 

  • 1 dozen - Little neck or Mahogany clams
  • 2 cups - water
  • 1/2 stick - butter
  • 1 medium - yellow onion (diced)
  • 3 stalks - celery (diced)
  • 2 - bay leaves
  • 1 tsp - thyme
  • 1/4 cup - all purpose flour
  • 3 - medium potatoes (cut into small cubes)
  • 1.5 cups - heavy whipping cream
  • salt and pepper to taste 
Directions
  • Clean the clams under cold water 
  • Place the clams and 2 cups of water into a pot, bring to a boil and put the lid on
  • After all of the clams have opened (6-7 minutes) remove the clams from the shells, RESERVE all of the water/brother the clams cooked in
  • Dice up the clams into small pieces 
  • Add the clams, bay leaves and potatoes into the clam broth, cover and simmer for 15 minutes
  • Meanwhile, add the butter, onion, celery, thyme and saute' until the vegetables are tender
  • Slowly add in flour until you have created a roux
  • Add the roux mixture to the clams and potatoes.  Cook for 10-12 minutes until thickened
  • Add heavy whipping cream, heat through
  • Salt and pepper to taste
Serve with toasted baguette or oyster crackers

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